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Rye bread — Ingredient · Foodgeist
Ingredient
Rye bread
Rye bread is a type of bread made with various percentages of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. It is higher in fiber than many
Cook with Rye bread
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Rye bread is a type of bread made with various percentages of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. It is higher in fiber than many common types of bread and is often darker in color and stronger in flavor. [Wikipedia]
Highlighted compounds are flavor-active · click to view molecular profile
What science says
compound effect
“The Trolox equivalent antioxidant capacity (TEAC) of the breads was evaluated using free radical scavenging activities of 80% methanol extracts against ABTS*+ radical cation (ABTS radical cation decolorization method)”
“A single meal of a low fibre sourdough rye bread producing low postprandial insulin response brings in several changes in plasma amino acids and their metabolites and some of these might have properties beneficial for health.”
sourdough rye bread→affects→plasma amino acids and metabolites
“the typical malty and sour rye bread crumb flavor was reproduced by adding a mixture of 20 reference odorants in the 'natural' concentrations as quantitatively determined in the fresh crumb.”
mixture of 20 reference odorants→reproduces→typical malty and sour rye bread crumb flavor